Saganaki is one of the most well-known Greek meze (appetizers). The feta-like cheese is fried in olive oil, after it was lightly coated with some flour. (Some versions on the internet also add beaten egg to the coating, but using plain flour is more authentic.)
The exterior will be crunchy-melty, while the center stays firm but becomes warm and chewy. Once it reaches the plate, it's served with a drizzle of lemon juice on top. The result is surprisingly delicious for how little effort you put into it. Enjoy.
Recipe source: the Wiki cookbook.
Last year: Goat cheese, lemon scallions and walnut tart.
Two years ago: Banana American pancakes with agave syrup and almonds.
Three years ago: Baby making and no cooking :).
Making your own healthy chips for dipping in whatever sauce you're planning to make is really easier than you might think. And by making the chips at home instead of buying them from the supermarket you skip lots of salt. Tens of grams of salt. Way more salt than you'd ever want to have in your blood stream at a time. :)
Considering that these home-made chips only take a few minutes to make, I'd say it's worth it. And as a bonus, they're also an ideal way to use up stale pitas instead of discarding them. And no store-bought snack can match the charm of warm chips freshly taken out of the oven. :)
Last year: Pesto and caper focaccia (Italian) (vegan).
Two years ago: Tomato gratin provencal with garlic butter baguette.
Three years ago: Baby making and no cooking :).
There are times - like cold and dark days - when one feels like a warm stew. This one comes from the non-vegetarian minority in Indian gastronomy and it has Persian origins :). It's specific to the region of Kashmir in India, and known since ancient times in Iran. It's usually made with lamb, but beef is not an uncommon replacement. In Persian, "Rogan" means clarified butter or fat, while "Josh" means hot, heat or passionate :). "Rogan" also means the red color, stemming from the same Indo-European root which is the source for the French "rouge" or the Spanish "rojo". These little details make me inexplicably giddy :).
To get to the dish itself, it contains beef or lamb cubes slowly stewed in a tomato and spice pasta, enriched a bit with light yogurt, and all served on a bed of simple basmati rice. It takes a while to make, but it's one of the dishes where the long cooking time really pays off: the meat becomes more and more tender, and the flavors blend and fall in love with each other more and more. Enjoy :)
Recipe source: here.
Last year: Orrecchiete with onion and sage sauce.
Two years ago: Flammkuchen (Tarte flambée) (Alsacian).
Three years ago: Baby making and no cooking. :)
This is a basic dish from the Dominican cuisine, consisting of boiled and pureed plantains, served with fried onions, garlic and salami. You can serve it with any other combination of toppings, as long as you make sure it's something salty and flavorful.
Overall it's a pretty heavy-tasting dish, but truly delicious from the sweet and salty combination. And it will definitely hit an interesting note for the Western palate, which is used to associate the banana flavor only with desserts.
Recipe source: here.
Last year: Carrot, raisin and olive oil cake bars with eggnog and almond icing.
Two years ago: Minty crème brûlée.
Three years ago: Baby making and no cooking :).
As much as everyone is familiar with brownies and loved them, they should also be familiar with their non-cocoa counterpart, the blondies. They are basically chewy cake squares, a bit sweeter than the brownies but made in a similar fashion, and dubbed "blonde" for the obvious reason of coloring. They can contain various nuts or chips in the batter, but for starters I decided to share with you the classic version of blondies before we move on to variations. :)
Recipe source: Saveur.
Last year: King Bao Ji Ding (Kung Pao Chicken) (Chinese).
Two years ago: Spaghetti nests with dill cream and caviar.
Three years ago: Baby making and no cooking :).
